DEFROSTING CHOPPED SPINACH

(copyright) 1992, Abby MandelCHICAGO TRIBUNE

Using frozen chopped spinach is essentially a breeze. Nonetheless, here are a few tips for making the most of this convenient option.

- For best results, thaw frozen spinach in its package in the refrigerator as much as two days ahead or for several hours at room temperature. Thaw multiple packages side by side, not stacked, which takes more time.

- To prevent any leaking on the counter or in the refrigerator, place packaged spinach in plastic bag or on a plate.

- Short of thawing spinach in advance, the microwave oven does a good last-minute job, but do not cook it, just defrost it.

- Squeeze defrosted spinach dry (secured in a cloth towel) only when using it in souffles, pancakes, bread and dips-recipes in which excess liquid could be a problem. Otherwise, the liquid is useful. -